Recipe - Oriental Ginger Cucumbers

3 4 unwaxed cucumbers; cut or sliced up
1 tablespoon Salt
Marinade:
3 4 slices fresh ginger;
slivered
One half cup White vinegar
One fourth cup Sugar
One half cup Water
1 tablespoon Sesame oil
Toasted sesame seeds for
garnish

Salt cucumbers and allow to sit for 1 hour. Rinse thoroughly under cold
water and pat dry. Place in a bowl and reserve.

In a small saucepan, heat together the ginger, vinegar, sugar, water and
oil. Bring to a boil, then pour over cucumbers. Marinate at least
overnight.

To serve, garnish with toasted sesame seeds.

Variation: For a spicier flavor, add 1/21 teaspoon of hot chili flakes to
the marinade.

Yield: 68 servings

Chinese recipe from Chinatown Philadelphia Taken from "The Original
Philadelphia Neighborhood Cookbook" by Irina Smith and Ann Hazan, published
by Camino Books, Philadelphia, PA, c. 1988.
Posted to MCRecipe Digest V1 #851 by Bill Webster thelma@pipeline.com on
Oct 18, 1997